Description
Easy Crockpot Hawaiian Pulled Chicken with Sweet Pineapple Glaze
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned in juice)
- 1/2 cup pineapple juice
- 1/4 cup brown sugar (preferably dark brown sugar)
- 1/4 cup soy sauce (low sodium recommended)
- 3 garlic cloves, minced
- 2 tbsp rice vinegar
- 1 tsp grated ginger (optional)
- 1/4 tsp red pepper flakes
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Spray the inside of your crockpot with non-stick cooking spray or rub with a little oil to prevent sticking.
- In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes until the sugar dissolves to make the glaze.
- Place the chicken thighs in the crockpot. Pour the glaze evenly over the chicken. Scatter pineapple chunks around and on top of the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily with two forks.
- Remove the chicken thighs with tongs and shred them directly in the crockpot using two forks. Mix the shredded chicken back into the juices and pineapple chunks.
- Sprinkle sliced green onions on top for garnish. Serve over steamed rice, in sliders, or on a salad bed.
- If the sauce is too thin after shredding, turn the crockpot to high and cook uncovered for 15-20 minutes to thicken.
Notes
- Prep Time: 12 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Crockpot Hawaiian Pulled Chicken